Friday, August 26, 2011

The beginning of BLT season is something we eagerly and impatiently anticipate all summer long. For us, it's a momentous occasion that ranks right up there with birthdays and Thanksgiving.

The sandwiches, which we always have for dinner, must be made exactly right, with juicy and flavorful heirloom tomatoes from the organic kitchen garden, really nice bacon (preferably from a locally raised hog we had butchered to our specifications), crunchy iceberg lettuce (hey, we're in the Midwest), a thick slathering of Hellman's mayonnaise, and perfectly toasted slices of freshly baked Farmhouse White.

The season opens tonight.

If you've been longing to learn how to bake your own sandwich bread, my easy Farmhouse White is the perfect place to start, and the recipe includes detailed instructions for beginners. There are also lots of bread baking tips here and here.

Made with milk instead of water, this is a simple, traditional loaf that's nice and soft, but not too soft. It's great for just about any kind of sandwich and brings peanut butter and jelly, a staple around here, to a whole new level. It's wonderful toasted, smells heavenly while toasting, and makes an awesome BLT.

I've been baking this bread for 11 years and have watched plenty of people who claim they never eat white bread gobble slices up. It's one of my most popular recipes, and I've heard from so many nervous novices who are now confident bread bakers thanks to Farmhouse White. Maybe you'll be the next one!

9 comments:

Yep, sometimes good old white bread is just the thing to make the perfect sandwich! I also use milk when I make bread, I have never understood the reasoning behind using dry milk powder and water! LOL! Besides, I have my goat milk to use up! :) Your BLT looks AWESOME!! If you get a chance some day, hope you can stop by my blog for a look, you were my encouragement to start blogging!

Hi Susan! As I've mentioned before, my brother makes your Farmhouse White frequently and very often gives me a loaf of it! (I am very lucky, aren't I?) I always plan to learn to make it myself, but so far I haven't done so. (Lucky for me that my brother is willing to share!)

It definitely is The Best Bread Ever! Seriously, toasted with a little jam on it is just pure heaven! YUMMM! I think I need to go toast a slice now!! (The precedeing was NOT a paid announcement!! ha!ha!)

Thanks again, Susan, for sharing this wonderful bread recipe with us - Delicious!!!

I love looking at your bread. Luckily I am genetically incapable of making anything with yeast in it, because if I COULD bake that stuff I'd weigh 300 lbs. So I'll just imagine the smell of it from your pictures. Thanks.

Yep. You inspired our lunch yesterday, once again. When the summer rainstorm canceled our backpacking trip, I baked bread, cooked up some bacon, sliced into some of my Better Boys and had the best sandwich of the year. Fantastic, this bread recipe. :-)

December 2015 update: Hi! For some reason I can't figure out, Blogger hasn't been letting me leave comments on my own blog (!) for the last several months, so I've been unable to respond to your comments and questions. My apologies for any inconvenience! You're always welcome to email me: farmgirlfare AT gmail DOT com.

Hi! Thanks for visiting Farmgirl Fare and taking the time to write. While I'm not always able to reply to every comment, I receive and enjoy reading them all.

Your feedback is greatly appreciated, and I especially love hearing about your experiences with my recipes. Comments on older posts are always welcome!

Please note that I moderate comments, so if I'm away from the computer it may be a while before yours appears.

I try my best to answer all questions, though sometimes it takes me a few days. And sometimes, I'm sorry to say, they fall through the cracks, and for that I sincerely apologize.

I look forward to hearing from you and hope you enjoy your e-visits to our farm!